Parsley Walnut Pesto Sauce Recipe

Vegan pesto recipe, with walnuts & nutritional yeast - perfect on pasta, pizza or sandwiches

This parsley walnut pesto is a winter pesto recipe. At the end of December, I had mounds of parsley still thriving in the garden, 2 months after the basil croaked - and a big pesto craving. But parsley is cheap & plentiful in the grocery stores in winter, so go for it!

Parsley walnut pesto is a great sandwich spread (lovely with hummus), or pasta sauce – thinned with a little oil or water.

This delicious vegan pesto made a perfect pizza sauce recipe – replacing tomato sauce & cheese nicely.

Green pizza actually looks good and is super tasty – especially with artichoke hearts and olives. The pesto pizza in the picture below was made with cheese, but vegan cheese or crumbled tofu would also work.

Cooking Tips:

After an long, arduous session making this pesto recipe in my ordinary blender, I realized that wasn't a realistic option. A Vitamix would work, if you happen to have one, or a food processor. Or mince the parsley and walnuts in a food chopper or food mill, then combine all ingredients.

For my second parsley pesto test, I minced all ingredients, including the nuts, in a food processor, then transferred the mixture to a big glass measuring cup and finished it with a hand blender.

It also works to chop all the ingredients fine with a sharp knife, then combine, and have at it with a hand blender.

I soaked the walnuts overnight in water to soften them and reduce the bitterness. But use them as is if you don’t want to take that step.

2 Cups or 8 Servings: That’s if you want to share.

Nutrition Data Per Serving, 72 g: 233 calories, 166 calories from fat, 10g carbs, 19g fat, 312mg sodium, 1g sugars, 5g dietary fiber, 9g protein, very low Cholesterol, good source Manganese, Selenium, very good source of Vit. K, Thiamin, Riboflavin, Niacin, Vit. B6, Folate and Vit. B12, Estimated glycemic load: 2.

Pesto Ingredients:

• 4 cups parsley leaves, loosely packed
• 1 cup walnuts, optionally soaked overnight and rinsed well
• 1/3 cup olive oil
• 2 – 3 Tbsp lime juice (from 1 lime)
• 1 Tbsp minced or crushed garlic
• 1/2 cup nutritional yeast
• 1 tsp salt or to taste

• Fresh ground black pepper to taste
• Optional: pinch chipotle pepper or cayenne

Directions:

• Chop the parsley and walnuts fine
• Heat the oil on medium low in a small frying pan
• Add the garlic and heat until it starts to brown

• Combine the parsley, oil, garlic and lime juice in a blender or food processor and blend until smooth
• Scrape into a bowl with a rubber spatula
• Stir in salt, pepper and nutritional yeast, and a pinch of cayenne or chipotle for a bit of a bite
• Store in the fridge, covered with a tight fitting lid, for up to a week

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